|
|
|
| A Electron Microscpe Study on the Microstructaral Changes of Fresh Pork Cured in NaCl Solution |
| Jiu Jing-ming |
|
|
|
|
Abstract Fresh pork was cured in 1%, 3% and 5% NaCl solution and was prepared for electron microscopy. Observations were carried out with transmission and scanning electron microscopes.After being cured in 3% and 5% NaCl solution,myofilaments separated from each other and myofibrils swelled,but 1% NaCl had little effect.Much myofibrilar structural Protein was also extracted by 3% and 5% NaCl.It was believed that water holding capacity and tenderness of pork would be proved by curing in NaCl solution,espe...More
|
|
Received: 30 January 2018
|
|
|
|
| [1] |
DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong. Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast[J]. Meat Research, 2026, 40(6): 42-48. |
|
|
|
|
1992, Vol. 6 
